Baked Spinach Samosas with Sumac & Pomegranate

Make the dough: In a large bowl, whisk together the flour, yeast, sugar, salt, and dry milk powder until evenly combined.

Add the hot water and vegetable oil. Stir to form a dough, then knead by hand on a clean surface until smooth, soft, and elastic, about 8–10 minutes.

Place the dough in a lightly oiled bowl, cover, and let rest in a warm spot for 30–40 minutes, or until doubled in size.

Prepare the filling: In a mixing bowl, combine the chopped spinach, grated onions, sumac, pomegranate paste, cinnamon, lemon juice, and salt. Mix thoroughly.

Transfer the mixture to a colander and let drain for 5 minutes; gently press to remove excess moisture to prevent soggy pastry.

Return the filling to the bowl, add the olive oil, and mix until well incorporated.

Preheat the oven to 160°C (320°F). Lightly grease a baking tray and dust with a little flour.

On a floured surface, roll the risen dough to about 1 cm thickness. Cut into rounds using a glass or cutter.

Place a small spoonful of filling in the center of each round. Fold into a triangle and press the edges firmly to seal.

Arrange the samosas on the prepared tray with space between them. Bake on the middle rack for 30–40 minutes, until lightly golden and cooked through.